rainy day activity

Cooking or baking is definitely one of the best ways to spend a rainy day at home. This cabbage soup (or borscht) is a warming/good feeling kind of soup. My Mom used to make this once or twice a year in the cooler seasons. The aromas that fill my home while this soup simmers on the stove always brings me back.  It's a simple recipe with lots of great flavor. Enjoy!

CABBAGE SOUP (BORSCHT)
1 med head of green cabbage, cut into bite sized (approx 2in.) pieces
1 med-large white onion, large dice
1 12 oz. can whole peeled tomatoes (break up by hand when adding to the pot)
water - enough to JUST cover the cabbage
1 chuck roast, trimmed of fat
1/2 cup light brown sugar
1/2 cup lemon juice

Put onion, tomatoes (broken apart) and cut cabbage into a large pot. Add water to JUST cover all of the cabbage.  Stir it up, bring to a soft boil and then lower to simmer.

Meanwhile, brown the brisket over a high heat in a large pan. Add the browned brisket to the pot of soup. Stir it up so the brisket isn't just resting on top of the soup. Let the soup simmer for an hour or two until the brisket is cooked through
and the cabbage is tender.

Once the meat is cooked through, take it out and set aside.

Now being to season the soup. Add lemon juice and brown sugar. (Adjust to your taste by adding more lemon juice and/or brown sugar in 1/4 cup increments.) It should be a nice balance of sweet and sour. Simmer for another 15-20 mins just to get flavors combined.

Cut the meat into bit size pieces and either return it to the pot or set aside to serve in individual bowls of soup.

(TIPS/NOTES: 1. use the tomato can to add the water, make sure you get all the tomato goodness out; 2. to make a smaller portion use 2 short ribs instead of a whole brisket, and a smaller can of whole peeled tomatoes; 3. serve with boiled potato or baguette)

***VEGETARIAN VERSION***
CABBAGE SOUP (BORSCHT)
1 med head of green cabbage, cut into bite sized (approx 2in.) pieces
1 med-large white onion, large dice
1 12 oz. can whole peeled tomatoes (break up by hand when adding to the pot)
1 sm can vegetable stock
water - add water to JUST cover cabbage
equal amounts lemon juice & light brown sugar

Put onion, tomatoes (broken apart) and cut cabbage into a large pot. Add the vegetable stock and then JUST enough water to cover all of the cabbage.  Stir it up, bring to a soft boil and then lower to simmer.

Add equal amounts lemon juice and brown sugar. I would start with 1/4 cup each. Stir and taste….I added a little more brown sugar to yours in the end. Simmer for another 15-20 mins just to get flavors combined.

Serve over boiled potatoes and/or with baguette.